Most scone recipes call for just milk, cream, or buttermilk, but this one adds crème fraîche for delightful zip. If vanilla bean paste is not available, you can substitute 1 teaspoon vanilla extract, but whatever you do, don’t skip the crème fraîche!
Crème Fraîche Scones
Serves: 12
Ingredients
- 3 cups all-purpose flour
- 1⁄4 cup plus 1 tablespoon granulated sugar, divided
- 4 teaspoons baking powder
- 1⁄2 teaspoon fine sea salt
- 1⁄2 cup cold unsalted butter, cubed
- 1 (8-ounce) container cold crème fraîche
- 1⁄3 cup cold whole milk
- 1 tablespoon vanilla bean paste
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, 1⁄4 cup sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs.
- In a bowl, stir together crème fraîche, milk, and vanilla bean paste. Add to flour mixture, stirring with a fork just until a shaggy dough begins to form. Working gently, bring mixture together with hands until a firm dough forms. (If dough won’t come together, add more milk, 1 tablespoon at a time, until it does, being careful dough doesn’t become too soft, or it won’t hold its shape when baked.)
- Turn dough out onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 3 to 4 times. Using a rolling pin, roll out dough to a 3⁄4-inch thickness. Using a 2 1⁄4-inch round cutter dipped in flour, cut 12 scones from dough without twisting cutter, rerolling scraps once. Place scones, evenly spaced, on prepared baking sheet. Freeze until firm, approximately 15 minutes.
- Brush tops of cold scones with egg and sprinkle with remaining 1 tablespoon sugar.
- Bake until golden brown, 16 to 20 minutes. Let cool on pan for 5 minutes. Serve warm.
I’ve made this recipe a couple times and it always comes out terrific! Can the dough be frozen after cutting?
Hi, Rhonda! We are so glad that you have enjoyed this recipe. Yes, the dough can be frozen after cutting and popped in the oven according to the recipe instructions when ready.